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Sunday, July 29, 2012

The Palakkad cuisine is loaded with coconut and lentils. You
will hardly find any recipes without the use of these two ingredients. One such
rarity is this Pulinkari. It is a tamarind based gravy with veggies like
Pumpkin or ladies finger and is spiced and thickened using a special roasted
rice powder. It looks very much like Sambar, but has a very distinct aroma and
taste. Since the pulinkari is devoid of coconut and lentils, it is best served
with usili or thoran and white rice. It can also be served as an accompaniment
to idly and dosa as well.

What you’ll need

Pumpkin – 1.5 cup, peeled and cubed into pieces

Green Chilly – 1 slit

Tamarind – 1 lemon sized ball

Powdered Jaggery – 1 tsp

Turmeric Powder – ¼ tsp

Salt to taste

Oil – 1 tsp

To roast and powder

Raw Rice – 2 tbsp

Methi Seeds – ½ tsp

Dried Red Chilly – 2 or 3

Asafoetida – a generous pinch

To temper

Coconut oil – 1 tsp

Mustard Seeds – 1 tsp

Curry Leaves – few sprigs

Method

Soak the tamarind in hot water for 10 minutes. Squeeze and
extract the tamarind juice. Keep aside. Should be about 1 cup.

Wash the rice and drain it.

Heat a kadai, and dry roast the rice, as it starts changing
color add the methi seeds and red chilly and roast till the rice has turned
golden brown. Cool and powder. Keep aside.

Heat oil in a Kadai, add the
pumpkin and green chilly and sauté for about 2 minutes.

Next add the tamarind extract to
the pumpkin pieces, with about 1 cup of water.

Add turmeric powder, salt and
asafoetida. Mix well and let this come to a boil.

Cover and cook on medium flame
till the pumpkin pieces are cooked.

Add jaggery and let it boil
uncovered for another 3 to 4 minutes.

Now mix the roasted powder in 1 cup
of water and add it to the above gravy.

Simmer for another 3 to 4
minutes. Garnish with curry leaves.

Heat a small frying pan with oil.
Add the mustard seeds and pour this over the pulinkari.

Wednesday, July 25, 2012

Canape is a decorative finger food, usually eaten in one
bite. A canapé generally consists of a base of either crackers, bread, toast or
puff pastry, followed by the application of some cream or butter paste topped
with a canope of chopped vegetables, meat, fish, cheese, relish etc. That’s a small definition of what a canapé
is. To know more about it visit this link.

I was introduced to this delicious finger food by my cousin.
She had invited us for dinner and served these as appetizers. They were an
instant hit with my kids and even with older people (MIL, FIL), and no doubt I
wanted to make them at home. When enquired about the canapé cups, she said one
of our aunts who lives in Ahemadabad had given it to her. I looked for the canapé
cups in quite a few big departmental stores in Hyderabad but was unable to find
it. Finally, when my mom visited my aunt in Ahemadabad, she bought 4 to 5
packets of it and I have been making them quite frequently. I couldn’t click
pictures of it, since most of the times my kids would be too eager to grab
them, and I really didn’t want to dampen their spirit. After all I was making
it for them. But yesterday I had to click them, as the stock of these baskets
was getting over and I definitely wanted to post these cute looking things. Now
I have to start looking for these cups here in Chennai.

But guys, don’t fret if you don’t have the cups, you could
either bake them or you could serve them in a different base, like on a toasted
bread slice or on crackers.

What you’ll need

Canape Cup/baskets – 15 to 20

Processed Cheese Cube – 1 or 2

For the filling

Sweet Corn – ½ cup

Cabbage – ½ cup, shredded

Carrot – ½ cup, finely chopped

Capsicum – ¼ cup, finely chopped

Onion – 1 medium, finely chopped

Garlic – 1 or 2 cloves, crushed

Butter – 2 tsp

Black Pepper – ½ tsp

Processed Cheese – 1 Cube

Coriander Leaves - few sprigs

Method

Heat a non stick pan or Kadai with butter, add the finely
chopped garlic and onions. Saute for a minute or till the onions turn
translucent.

Monday, July 23, 2012

I am always terrified of preparing the traditional neivedyams. I've been married for 10 years now, and even to this day, I am not very comfortable in dishing out the neivedyams or festival recipes. Until very recently, all such dishes would be prepared by my MIL only and I would be a silent spectator, watching her deftly put together the required offerings with ease. It was only after I started blogging, that I decided to try out these recipes myself and slowly with my mother's and MIL's help I have learnt to prepare most of them.

The month of Aadi is here. Aadi is the fourth month in the
Tamil calendar. This month is dedicated to the worship of Goddess Parvathi or
Devi. Most Devi temples throng with devotees. During this month long period, the
Tuesdays and Fridays are considered to be very auspicious. Apart from these,
Aadi Amavasya, Aadi Pooram and Aadi 18 perukku are important days too. The
ladies of the house, generally recite the Lalitha Sahasthranama, and prepare a
nevedyam of a sweet, usually Chakkara Pongal and Vadai. Aadi also marks the beginning
of the festival season.Today is aadi pooram and we prepared this pongal as nevedyam
for the goddess.

Wednesday, July 18, 2012

Methi is one of my favorite greens. I love its flavor and
aroma. The addition of a spoonful of dried methi leaves (kasoori methi) takes a
dish to a completely new level, be it roits, sabjis or dals. Whenever possible
I try to grow methi in small kitchen pots. By far, methi greens are one of the plants
that grown really very easily. They really don’t require much tending. Just a
little sunlight and water and your home grown methi leaves would be ready to
use within 10 days of sowing the seeds.

Today’s recipe is a simple but healthy dish. It is perfect
for your kid’s lunch box, or for a filling breakfast. Or you could have it for
dinner as well.

What you’ll need

Potatoes – 1 Medium, boiled and mashed

Methi Leaves – 1 Cup, tightly packed

Paneer – ½ cup, grated

Green chilies – 1, finely chopped

Amchur Powder – ½ tsp

Garam Masala Powder – ½ tsp

Salt to taste

Oil – 2 tsp

Cumin Seeds – 1 tsp

For the dough

Wheat Flour – 1 cup + a little extra for dusting

Oil – 1 tbsp

Salt to taste

Water for kneading

Method

Take wheat flour in a wide vessel, add salt to taste. Mix
well.

Add the oil and rub well. Now add water little by little and
knead into soft and pliable dough.

Not add the washed and cleaned methi leaves and fry till the
leaves have wilted and the moisture has evaporated.

Now add the mashed potatoes and grated paneer. Mix
everything very well without any lumps.

Add salt, garam masala powder and amchur powder. Mix again.

Remove from heat and allow to cool.

For making the parathas, pinch out a lemon sized ball from
the dough, roll out into a small disc. Place a spoonful of filling in the
middle and bring the edges together to completely cover the filling. The edges
should overlap slightly to seal the masala. Gently flatten the filled ball.
Dust with flour and roll out to a flat disc of about 5-6 inches.

Heat a tava
(griddle). Roast the paratha on medium heat till done on both the sides. Grease
the paratha with a little oil while cooking.

Delicious hot parathas are ready to eat. Serve
with pickle and fresh yogurt.

Sunday, July 15, 2012

Kothavarangai, gawar phalli or cluster beans is a vegetable
which I was introduced to only after my marriage. Till then, though I used to
see them in the markets, I had never tasted it. People visiting Kaashi, for the
first time, to perform the ancestral rites, have to abstain from eating one
leaf, one fruit and one vegetable for the rest of their lives. This is called
as Phalapatra Tyagam. The leaf is common to all, i.e. the banyan leaf. The
fruit has to be something other than the mango, banana and jackfruit and any
vegetable. It happens that both my grandparents and parents, decided to abstain
from cluster beans and hence the vegetable never entered our house. (I’m not
sure which fruit was abandoned) It was
only after my marriage that I had it for the first time and it is my husband’s
favourite. At first I did not quite like its taste as it has a slight
bitterness to it. But when made in this usili form mixed with lentils, it does
taste good.

Paruppu Usili is a dry vegetable and lentil based
preparation, served as an accompaniment to plain rice and Sambar or Rasam. The
vegetables commonly used with the lentils are Beans, Broad Beans, Banana
Blossom, Cabbage and Cluster Beans. There are numerous ways of preparing this
dish. Some people prepare using only tuar dal some with only channa dal. Some
like a mix of both.

Serves - 3 to 4

What you’ll need

Kothavarangai/Cluster Beans – 200 gms

Tuar Dal – 2 tbsp

Channa Dal – 2 tbsp

Dried Red Chilli – 2 (adjust according to taste)

Asafoetida – 2 pinches

Turmeric Powder – ¼ tsp

Salt to taste

For Tempering

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – few sprigs

Method

Wash and soak the dals along with the red chilli, for 20
minutes to half an hour.

Drain the water completely from the dals and grind coarsely
with chilli, asafoetida and salt. Do not add any water while grinding.

Grease an idli stand, take a little of the ground dal and
pat it on one of the idli grooves. Repeat till the ground dal is over.

Steam this in a cooker for 6 to 7 minutes, or till a knife
inserted comes out clean.

Cool, remove from the mould and pulse in a mixer till the
dal resembles a coarse powder.

Wash the cluster beans, string them and chop finely.

Pressure cook the chopped beans for 3 whistles. Remove from
the cooker after the steam releases.

Heat a Kadai with oil. Season with mustard seeds, once they
start popping add the urad dal. Once the dal turns golden brown, add the cooked
beans.

Add turmeric powder and salt to taste. Stir and fry for 3 to
4 minutes or till all the water is evaporated.

Now add the steamed powdered dal and mix very well. Fry for
3 to 4 minutes and remove from heat.

Healthy and delicious usili is ready. Serve as an
accompaniment with rice and Sambar or Rasam.

Note:

Make sure the vegetable is completely dry before adding the powdered dal mixture else the curry would become very mushy.

Tuesday, July 10, 2012

Since my daughter’s school has reopened, I have made it a
point to pack some different and healthy lunch for her. While I am busy
preparing her lunch, it almost invariably slips my mind that I need to pack her
a snack box too. Like every mother, I feel she should eat healthy and
nutritious food and end up packing some fruit or the other. I bought a huge
watermelon a couple of days back with the intention of cutting it and packing
it for the snack box. But, after taking, apples, mangoes and watermelons on
alternate days for almost a week, my daughter just wouldn’t have any more
fruits for snacks. She wanted to have something
else, read junk. I had to give in, after all she is a kid and having it
once in a while is ok. So yesterday she took some biscuits and chips with a few
dates and dry fruits. And I was left with a big chunk of watermelon.

While browsing through Nalini’s space, who happens to be my
partner for this month’s blog hop, I found this refreshing drink. I zeroed in
on it, since I had to finish up the watermelon. Nalini’s space has lots of
mouthwatering recipes with beautiful pictures. I love her presentation. Even
though my daughter rebelled for not eating the fruit as is, she was very happy
to have this bright drink in the evening when she came back from school.

What you’ll need

Watermelon pieces – 3 cups, deseeded and cubed

Lemon Juice – 1 tbsp

Sugar – ¼ cup

Water – ¼ cup

Ice cubes – as required

Method

Heat the sugar with ¼ cup of water on medium flame, till the
sugar is completely dissolved.

Blend the watermelon pieces.

Add the lemon juice and sugar syrup mix well. Strain the
juice.

Pour into glasses, add ice cubes, and serve immediately.

Note:

Adjust sugar according to your taste. the amount mentioned was perfect for us.Also increase or decrease the amount of lemon juice according to your taste.

Sunday, July 8, 2012

We’re into the 7th edition of Magic Mingle. This
is one event which I look forward to every month. The secret ingredients which
Kalyani announces at her space on the 5th of every month always pose
an interesting challenge. The 2 magic ingredients for this month are Split
Yellow Moong Dal and Black Pepper. The first thing that would come to most
people’s minds would be Ven Pongal. For me, Yellow Moong is synonymous with
Molagooshyam. But I have posted both the recipes so decided to try a variation
of the regular Pongal.

Broken wheat rava upma makes a regular appearance in my
kitchen since a long time, but a pongal made out of the same is the latest addition to my menu of regulars. It’s definitely a healthy and tasty alternate to the traditional ven pongal which
is prepared out of rice. Traditionally, pongal is made for breakfast, but we like to have it for dinner. You could also serve it to kids, when they come back from school. Best served with coconut chutney, sambar or gothsu.

What you'll need

Broken Wheat Rava – ¾ cup

Split Moon Dal – ¼ Cup

Ginger – 1 inch piece

Water – 2 cups

Whole Black Pepper – 6 to 8

Cumin Seeds - 2 tsp

Cashew – 6 to 8

Curry Leaves – few sprigs

Asafoetia – 1 pinch

Ghee – 2 tbsp

Salt to taste

Method

Dry roast the broken wheat rava for 3 to 4 minutes.

Also dry roast the split moong dal till nice aroma comes.

Wash and rinse the wheat rava and dal in 2 exchanges of water.

Add it to a vessel, add the grated ginger and 2 cups of
water.

Pressure cook this for 3 to 4 whistles.

Crush the pepper a little with a mortar and pestle.

After the cooker cools down and pressure is released, remove
the cooked wheat rava and dal mixture.

Heat a kadai with ghee, add the cashews and fry till they
turn golden.

Wednesday, July 4, 2012

I recently bought a couple of cook books by Nita Mehta. The
pictures in the book captivated my heart and mind. I tried out a few recipes
from it; one of them is the Bhindi Do Pyaaza. For this month, we the Gourmet Seven decided to prepare some Gourmet Kebabs. The source was not limited to anything
in particular. So I chose to prepare these delicious kebabs, which had caught
my attention the moment I had purchased the Nita Mehta Book – 101 Vegetarian
Recipes.

I made very few minor changes to the recipe to suit what was
available in my pantry. The result was some really delicious kebabs. The mint
leaves, fennel and the flavouring powder made these kebabs very flavourful. We had it with tomato ketchup. My daughter who came back from school and got
to taste these hot kebabs was all gaga over it. My pictures don’t do any
justice to the way they tasted. I was in a hurry to finish clicking since both
my daughters were ready to pounce on the kebabs :)

Makes about 12 Kebabs

What you’ll need

Carrots – 1 cup, finely chopped, boiled

Beans – ½ cup, finely chopped, boiled

Potatoes – 4 Medium, boiled and mashed very well

Green Chillies – 1, finely chopped

Ginger – 1 tsp, grated

Turmeric Powder – ½ tsp

Chilli Powder – 1 tsp

Fresh Coriander – 1 tbsp, chopped

Mint – 1 tbsp, chopped

Fennel Seeds – 1 tsp

Fresh Bread Slices – 4, grind in a mixer to get fresh bread
crumbs

Salt to taste

Oil – 4 tsp

Flavoring Powder (Crush together)

Cumin Seeds – 1 tsp

Green Cardamom – 2 to 3

Pepper Corns – 2 – 3

Filling

Paneer – ¼ cup, grated

Yougurt – ¼ cup, hang in a muslin cloth for 20 mins

Onion – 1 chopped

Khoya – ¼ cup, mashed

Salt to taste

Oil for frying the Kebabs – 2 to 3 tbsp

Chaat masala – little to sprinkle on top (optional)

Method

Heat oil in a Kadai, add fennel seeds fry for a minute then add
ginger and green chillies. Fry for a minute.

Add the boiled carrots, and beans. Stir fry for 2 minutes.

Add turmeric powder and chilli powder. Fry for another
minute.

Now add the mashed potatoes and mix well.

Add salt to taste, chopped coriander and mint leaves. Add
the flavouring powder. Fry for 3 to 4 minutes or till the mixture is well
blended. Remove from heat and cool.

Tuesday, July 3, 2012

Kadala curry is a popular Kerala dish, the main ingredient
of this dish being Kadala or Chickpeas. Puttu and Kadala is one of the very
popular breakfast options in most Kerala households. This chickpea gravy is
also served as an accompaniment with Appams, and Idiyappams. Chickpea simmered
in gravy of fried and ground coconut with fennel and other Indian spices makes
this gravy super delicious. Traditionally these are prepared using the brown
chickpeas. Most people do not make use of tomatoes, but I like a wee bit of
tang in my gravy and so I usually add a couple of them.

Though we belong to Kerala, but Kadala curry was never
prepared in my house. The first time I tasted it was in my college hostel. (Not
a very good place to taste something for the first time right!). But the Kadala
curry was one of the best items in the hostel menu. And I took an instant
liking towards it. Once I came back home during the vacations, I told her about
this dish. She immediately asked one of her Malayali friends for the recipe. And
we’ve been following her recipe till now. Though we don’t make puttu very often
at home, Kadala curry is very common. We at home enjoy it even with rotis and
parathas.

Serves – 4

What you'll need

Brown Channa – 1 cup, soaked overnight

Potato – 1 (optional)

Onions – 3 Medium

Tomatoes – 2 Medium

Ginger – 1 inch piece

Fresh Grated Coconut – ½ to ¾ cup

Fennel Seeds – 1 tsp

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Garam Masala Powder – ½ tsp

Turmeric Powder – ¼ tsp

Salt to taste

Coconut Oil - 2 tbsp

Mustard Seeds – 1 tsp

Curry Leaves – few sprigs

Method

Pressure cook the chickpeas with the potatoes for 3 to 4
whistles or till the chickpeas are soft.

Heat a kadai with a tsp of oil. Add the grated coconut and
fry till the coconut starts changing color on medium heat. Now add the fennel
seeds and fry for another minute.

Next add the coriander powder, chilly powder and garam
masala and fry for another minute. Transfer this into a plate and let it cool
completely. Then grind into a smooth paste using some water.

Heat the same Kadai with the remaining oil. Add mustard
seeds and let it splutter.

Now add the chopped onions and fry. After a couple of
minutes add the grated ginger and fry till the onions turn brown.

Now add the chopped tomatoes and turmeric powder. Fry till
the tomatoes turn soft and mushy and you start seeing some oil on the sides of
the Kadai.

Next pour in the ground paste and fry for a minute.

Next add the cooked chickpeas and cubed potatoes.

Add salt to taste. Add more water if required depending on
the consistency you require.

Simmer for a few minutes. Remove from heat.

Garnish with curry leaves and serve as an accompaniment with
puttu, appam , idiyappam or even with rotis.